Fijian Coconut Salad

You know how sometimes you travel, and visit a great place, and as you leave you think, "well, good! I've seen that place." And you mentally check it off your list. 

And then there are the places - and it happens in my experience very rarely - that wedge their way into your heart, and they aren't going to leave. You literally have dreams about the place, and catch yourself always devising a plan to get back there. These places capture your heart. 

Fiji is one of those places for me. 

So until October (when we're headed back, and YOU can come!) I find myself doing lots of things Feej related... like making this beautiful salad that's got plenty of Fiji-tropical flavors.

But wait, you say - they have green beans in Fiji? Why yes, actually - Koro Sun Resort (our home for the Bula Wellness Retreat) has an incredible garden nestled into the rainforest in which they grow an abundance of beautiful produce!

Fiji food is the best food

Fijian Coconut Salad


- 1/2 cup coconut cream (made at home as described here, or out of the can)

- 3 cups washed and thinly sliced green beans

- 3/4 cup finely diced tomatoes 

- 3/4 cup peeled and thinly sliced cucumbers

- 1/2 cup unsweetened coconut flakes

- 1 very finely sliced jalapeño pepper, seeds removed

- juice of one lemon

- salt and pepper to taste

Fiji coconut salad ingredients


- in a pot of simmering water, lightly blanch the green beans by dunking them into the simmering water for about 1 minute. Then strain to remove, and cool by running fresh water over them.

- Combine green beans, diced tomatoes, cucumber, jalapeño, and coconut flakes in a large bowl.

- In a separate bowl, combine the coconut cream with the lemon juice, and a bit of salt and pepper; whisk with a fork and adjust ingredients to your taste, adding more salt/etc. if needed!

- toss the dressing into the salad and mix to coat. 

- Store in the fridge for at least an hour to chill and allow the flavors to mingle.


Fijian Coconut Bean Salad